Ingredients:

  • 6 slices Thick cut bacon
  • 1 large Yellow onion
  • 3 cloves Garlic
  • 2 tsp Smoked paprika
  • 1 tsp Cumin
  • 1/2 tsp Cayenne pepper
  • 2.5 lbs Russet potatoes
  • 4 cups Low sodium chicken broth
  • 1 can (4oz) Diced green chiles
  • 1 cup Heavy cream
  • 1/2 cup Full fat sour cream
  • 1.5 cups Sharp white cheddar cheese

Instructions:

  1. Place the 6 slices of diced bacon in a cold Dutch oven. Turn the heat to medium and cook until the fat has melted and the pieces are mahogany and crispy.
  2. Remove the bacon with a slotted spoon, leaving the fat in the pot. Add the diced yellow onion and cook for 5 minutes until translucent and soft.
  3. Stir in the minced garlic, 2 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp cayenne. Cook for 1 minute until the kitchen smells intensely fragrant.
  4. Pour in the 4 cups of chicken broth, scraping the bottom of the pot to release the browned bits. Add the 2.5 lbs of cubed potatoes, green chiles, 1 tsp salt, and 1/2 tsp pepper.
  5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes until the potatoes shatter easily when pressed with a fork.
  6. Use a potato masher to crush roughly half of the potatoes directly in the pot. This creates the baked potato thickness we want.
  7. In a small bowl, whisk together the 1 cup heavy cream and 1/2 cup sour cream. Stir in a ladle of the hot soup liquid to warm the mixture.
  8. Pour the tempered cream mixture into the pot. Stir constantly on low heat until the soup is silky and well combined.
  9. Turn off the heat and stir in the 1.5 cups of shredded cheddar cheese. Stir gently until the cheese has completely vanished into the soup.
  10. Fold half of the crispy bacon back into the soup, saving the rest for topping individual bowls.